Smoky and Spicy Roasted Cauliflower

I like to make this as a side to go with a baked chicken. The cooking times are almost identical.

Smoky and Spicy Roasted Cauliflower

  • Servings: 4
  • Difficulty: easy
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from Good and Cheap by Leanne Brown


1 Tablespoon butter, melted
Salt and pepper to taste
1 head cauliflower, stem and florets, cut into small pieces
2 cloves garlic, unpeeled
1 teaspoon smoked paprika
½ teaspoon cayenne pepper


Preheat the oven to 400 degrees F. Arrange the cauliflower and the garlic in a large roasting pan. Drizzle the butter over the cauliflower and sprinkle the paprika, cayenne, and generous amounts of salt and pepper over the top. Use your hands to coat the cauliflower with the butter and spices. Bake until the cauliflower can be easily pierced with a fork and the florets begin to brown, 45 minutes to 1 hour. If you like things extra crispy and dark brown, bake for the full hour. To serve, squeeze the roasted garlic among the florets and compost the skins.